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Antipasto Rice #2

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Rice Vegetarian

Ingredients:

  • 1 3/4 c Water
  • 1/2 c Tomato juice
  • 1 c Lundberg Countrywild rice
  • 1 ts Dried basil
  • 1 ts Dried oregano
  • 1/2 ts Salt
  • 1 cn (14 oz) artichoke hearts; drained & quartered
  • 1 Jar (7 oz) roasted red peppers, drained and chopped
  • 1 cn (2 1/4 oz) sliced ripe black olives, drained
  • 2 tb Parsley; minced
  • 2 tb Lemon juice
  • 1/2 ts Pepper
  • 2 tb Parmesan cheese; grated

Directions:

Combine water, tomato juice, rice basil, oregano, and salt in a 3-quart saucepan. Bring to a boil. Stir. Reduce heat; cover and simmer 45 mins. or until liquid is abosrbed. Stir in artichokes, red peppers, olives parsley, lemon juice, and pepper. Cook 5 mins. longer. Place in shallow casserole and sprinkle with cheese. Warm briefly in 350 degree oven. Also good served at room temperature.
 
Recipe by: Lundberg Rice booklet Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rainbow225@aol.com on Jul 18, 1997